Skillet Tuna Pasta with Pimiento & Goat Cheese; Spring

The art of compromise.

We were able to stock up on some of our favorite foods when we went to Barcelona in February. We brought back several jars of roasted pimientos, the heart-shaped red peppers that are much-loved in Spain.

We like them stuffed, as the Spanish do. I often stuff them with goat cheese and olives or dry-cured ham.

Mon mari requested stuffed pimientos for a starter last week.

I reminded him that artichokes are in season.

Artichokes, along with asparagus and avocados, are among his favorite foods.

He has a lot of favorites, actually….

Anyway, I suggested a compromise: I would make a variation of the stuffed pimientos – all of the flavors tossed with some pasta, for a main course so we could have the artichokes to start.

And asparagus on the side, of course.

Skillet Tuna Pasta with Pimiento & Goat Cheese

Total time: 25 minutes

Ingredients:

  • 1 1/4 cups (4.2oz, 125gr) bite-size pasta
  • 4 green garlic, trimmed, sliced
  • 2 ribs celery, chopped
  • 7oz (210gr) roasted red pepper / pimiento, net weight, drained, sliced
  • 9oz, 270gr) tuna, net weight, drained
  • 5oz (150gr) soft goat cheese
  • 1 tbs olive oil
  • 1 – 4 tbs pasta water if needed

Skillet Tuna Pasta with Pimiento & Goat Cheese

Instructions:

  • Cook pasta according to package directions.
  • Heat oil in large skillet.
  • Add green garlic, celery, and sauté until tender, 7 – 8 minutes.
  • Add pimiento, tuna and heat through.
  • Add goat cheese and heat until it melts.
  • Drain pasta, reserving a half cup or so of cooking water.
  • Add pasta to skillet, stir well. Add a bit of pasta water if needed to get a creamy consistency.
  • Serve.

Print Recipe

We have green fields around us all winter long. Not every field, but about half of them are planted in either winter wheat or rapeseed. Both are planted in the fall, they grow about 3 inches, then spend the winter sending out roots.

In the spring, when the days get longer and the weather warms (slightly, this year) they shoot up. The wheat is kind of boring, just a nice green field.

But the rapeseed is gorgeous.

In case you don’t know, rapeseed is used to make canola oil.

It’s part of the mustard or cabbage family and is the third largest source of vegetable oil in the world.

And it’s pretty…..

The photos don’t do it justice. One really needs to see the fields, flowing along the countryside with the sun shining. But we walked past this field yesterday and I couldn’t resist the photos.

It’s starting to be spring here….

Finally.

Last update on April 6, 2018

2 thoughts on “Skillet Tuna Pasta with Pimiento & Goat Cheese; Spring”

  1. It was 20 degrees this morning when we got up. grrrrrrr

    So, you have canned tuna available there? I have no idea why I thought, no, no way. But I did. Looks lovely, but husband would have to add the pimentos to his separately, of course.

    • I’m so glad we’re finally warming up! Canned tuna is very popular here. One could not have a proper Saladd Nicoise without it. Fresh tuna is never used here!!!

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